Easy Coconut Milk Flan Milk Pudding Pineapple Jelly

Melt in Mouth Simple Cocount Milk Flan! It testes rich. Topped with refreshing pineapple jelly, it goes well with milk pudding.

Ingredients

4-5 people

Cocount Milk Flan

• 300 g (10.6 oz) cocount milk
• 100 g (3.5 oz) soy milk or milk
• 45 g (1.6 oz ) granulated suger
• 7 g (2 tsp ) and 1/2 tsp powdered gelatin
• 7 g ( 1 tbsp ) arrowroot starch
• 2 Tbsp water for gelatin
• 2 Tbsp water for starch

arrowroot starch is Kudzu-Ko in japanese

you can replace arrowroot starch with potato starch

pineapple jelly

• 230 g (8.1 oz ) fresh pineapple
• 40 g ( 1.4 oz ) granulated suger
• 1/2 Tbsp lemon juice
• 300 ml ( 10us fl oz ) water
• 8 g ( 2 tsp ) and 2/3 tsp powdered gelatin
• 4 Tbsp water for gelatin

Method

Step 1

[ For Coconut Milk Flan ]
Soak gelatin in 2 Tbsp water. Put water first and then sprinkle gelatin over it to prevent becoming uneven. Add 2 Tbsp water to arrowroot starch. Stir it until smooth while crushing the starch chunk.

Step 2

Put coconut milk, soy milk, granulated sugar, and the starch water in a small pot and heat over medium heat. Warm it on medium heat for 5 minutes while stirring constantly. Please be careful not to bring it to a boil. Turn off the heat, add the soaked gelatin, and stir well to dissolve.

Step 3

Strain it and pour a bowl. Place the bowl in ice water and cool it for about 5 minutes with occasional stirring. Pour into each glass and chill in a fridge for about 3 hours to set.

Step 4

[ Pineapple Jelly ]
Cut pineapple into bite-sized pieces. Soak gelatin in 4 Tbsp water. Put water first and then sprinkle gelatin over it to prevent becoming uneven. Put pineapple, granulated sugar, and lemon juice in a small pot. Stir roughly to coat pineapple with sugar. Leave it for about 20 minutes.

Step 5

Add water, heat it over medium heat and bring it to a boil. Then turn down the heat a little, and simmer for 5 minutes. Sometimes skim off the scum. Turn off the heat, add the soaked gelatin, and stir well to dissolve.

Step 6

Transfer it into a bowl. Place the bowl in ice water and cool it until it reaches about 33 ℃ / 91 F with occasional stirring. Take out the milk flan from the fridge. Gently put pineapple pieces on top of each.

Step 7

Strain the remaining jelly liquid with a tea strainer, then gently pour it into each glass. The milk flan is so soft. Pour the jelly over the pineapple to prevent keeping the flan from collapsing.

Step 8

Chill them in a fridge for 2 hours to set. Smooth, Silky, and Rich milk flan!